Honey-roast spring chicken with zucchini and pepper quinoa

1 plump chicken or 4 large chicken legs
Olive oil
2 tbsps honey
1 tsp each chopped fresh parsley, thyme and rosemary
Salt and ground black pepper
1 onion, chopped
150 g quinoa
Approx. 500 ml chicken stock
4 small zucchini (about 200 g), coarsely grated
1 red pepper, cored, skinned and chopped
1 tbsp chopped parsley
Parsley sprigs and lemon wedges to garnish

Using strong kitchen scissors or poultry shears, cut the chicken into four, trimming off the backbone and any other stray bones, or ask your butcher to do it for you. Put the pieces into a large roasting tin in a single layer.

Mix three tablespoons of olive oil with the honey, then stir in the three teaspoons of herbs and season well with a salt and ground black pepper. Brush the mixture all over the chick and leave to marinate for 30 minutes.

Preheat the oven to 200ºC. Cook the chicken for about 35 minutes, or until the skin is crisp and brown, and the juices run clear when the thigh is pierced with a cocktail stick. Cover and keep warm.

While the chicken is cooking, heat two tablespoons of oil in a pan and fry the onion until starting to soften. Add the quinoa and stir to coat with the oil. Stir in the stock, bring to the boil, then lower the heat and simmer gently for about 25 minutes, stirring occasionally until the quinoa is tender, adding a little more stock if necessary. Add the zucchini, red pepper and tablespoon of parsley, season well with salt and pepper and cook for two more minutes.

Serve the quinoa on warm plates and sit the chicken on top. Garnish with parsley sprigs and lemon slices. (Serves 4)